Keto Bavarian Cream Donut
Indulge in a low-carb twist on a classic treat with these Keto Bavarian Cream Donuts, a delightful pairing of fluffy, golden almond flour donuts and a luscious, velvety vanilla cream filling. Made with keto-friendly ingredients like almond and coconut flour, granular erythritol, and unsweetened almond milk, these guilt-free donuts are sugar-free, gluten-free, and perfect for satisfying your sweet cravings while staying within your macros. The creamy center, crafted from whipped heavy cream, vanilla bean paste, and gelatin, adds an irresistible richness that takes each bite to the next level. Ready in under an hour and yielding 10 servings, these donuts are ideal for breakfast, dessert, or a keto-friendly snack. Serve them dusted with powdered erythritol for an elegant, bakery-style finish that's sure to impress keto dieters and dessert lovers alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Granular erythritol
- 0.25 cup Butter
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.75 cup Heavy cream
- 0.25 cup Powdered erythritol
- 1 teaspoon Vanilla bean paste
- 1 teaspoon Gelatin
- 0.25 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and granular erythritol.
In a separate bowl, melt the butter and allow it to cool slightly.
Add the eggs, almond milk, and vanilla extract to the melted butter, beating until well combined.
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
Spoon the batter into the prepared donut pan, filling each mold about two-thirds full.
Bake for 15-20 minutes or until the donuts are golden brown and a toothpick inserted comes out clean.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the Bavarian cream filling, combine the heavy cream, powdered erythritol, and vanilla bean paste in a mixing bowl. Whip the cream until stiff peaks form.
Dissolve the gelatin in the boiling water, stirring until completely melted, then let it cool slightly.
Gently fold the gelatin into the whipped cream mixture.
Transfer the cream filling to a piping bag fitted with a filling tip.
Once the donuts are cool, use the piping bag to fill the center of each donut with the Bavarian cream.
Optionally, dust the filled donuts with additional powdered erythritol before serving.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 12.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 721 mg | 55% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
